An incredibly rich Argentinean version of the more known Italian zabaglione dessert. The ingredients mix together to make a beautiful warm mousse enveloped in a cloud of sweet Marsala wine.
1 person made this
6 egg yolks
5 tablespoons caster sugar
1/2 teaspoon ground cinnamon
200ml (7 fl oz) Marsala wine
2 tablespoons rum
Method Prep:5min › Cook:10min › Ready in:15min
Mix the egg yolks with the sugar until the eggs are light and frothy. Mix in the cinnamon, rum and Marsala wine.
In top of a double boiler over simmering water, cook mixture and stir constantly until it thickens and bubbles start to form. Remove from heat and serve immediately. Serve hot in cocktail glasses, and sprinkle top with chopped walnuts if desired.